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Foodbrone Illnesses

Foodbrone Illnesses. Viruses. Viruses. Temperature : Can survive cooler and freezer temperatures Growth : Cannot grow in food, but once eaten, they grow inside a person’s intestines Contamination : Can contaminate both food and water

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Foodbrone Illnesses

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  1. Foodbrone Illnesses

  2. Viruses

  3. Viruses • Temperature: Can survive cooler and freezer temperatures • Growth: Cannot grow in food, but once eaten, they grow inside a person’s intestines • Contamination: Can contaminate both food and water • Transfer: person to person; people to food; people to food-contact sufraces

  4. Foodborne Illnesses Caused by Viruses • Hepatitis A • Norovirus

  5. Hepatitis A • Illness: Hepatitis A (HEP-a-TI-tiss) • Pathogen: Hepatitis A • Transfer Methods: Foodhandlers touch food or equipment with fingers that have feces on them • Most Important Prevention: Practicing personal hygiene

  6. Hepatitis A • Common foods: Ready-to-eat food; shellfish from contaminated water • Symptoms: fever; general weakness; nausea; abdominal pain; jaundice

  7. Norovirus • Illness: Norovirus gastroenteritis (NOR-o-VI-rus GAS-tro-EN-ter-l-tiss) • Pathogen:Norovirus • Transfer Methods: Foodhandlers touch food or equipment with fingers that have feces on them; contaminated water • Most Important Prevention: Practicing personal hygiene

  8. Norovirus • Common foods: Ready-to-eat food; shellfish from contaminated water • Symptoms: vomiting; diarrhea; nausea; abdominal cramps

  9. Bacteria

  10. Bacteria • Temperature: bacteria can be controlled by keeping food out of the danger zone • Growth: if FAT TOM conditions are right, bacteria will grow quickly • Form: some bacteria can change into the form of spores when food is not available • Toxin producing: some bacteria produce toxins and then die; the toxins make you sick

  11. Foodborne Illnesses Caused by Bacteria • Bacillus cereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism • Salmonellosis • Shigellosis • Staphylococcal gastroenteritis • Vibrio vulnificus primary septicemia/gastroenteritis

  12. Bacillus cereus gastroenteritis • Illness: Bacillus cereus gastroenteritis (ba-SIL-us SEER-ee-us GAS-tro-EN-ter-l-tiss) • Pathogen: Bacillus cereus • Transfer Methods: spore forming bacteria found in the ground, produces toxins when allowed to grow • Most Important Prevention: Controlling time and temperature

  13. Bacillus cereus gastroenteritis • Common foods: • Diarrhea illness: cooked veggie, meat products, milk • Vomiting illness: cooked rice dishes • Symptoms: • Diarrhea illness: watery diarrhea, no vomiting • Vomiting illness: Nausea, vomiting

  14. Listeriosis • Illness: Listeriosis (liss-TEER-ee-O-sis) • Pathogen: Listeria monocytogenes • Transfer Methods: found in soil, water and plants; grows in cool, moist environments • Most Important Prevention: Controlling time and temperature

  15. Listeriosis • Common foods: raw meat, unpaturized dairy products, ready-to-eat food (deli meat, hot dogs, soft cheeses) • Symptoms: • Pregnant women: miscarriage • Newborns: sepsis, pneumonia, meningitis

  16. Hemorrhagic colitis • Illness: Hemorrhagic colitis (hem-or-RA-jik ko-LI-tiss) • Pathogen: Shiga toxin-producing Escherichia coli • Transfer Methods: found in the intestines of cattle; meat can become contaminated during the slaughter process • Most Important Prevention: Controlling time and temperature

  17. Hemorrhagic colitis • Common foods: ground beef; contaminated produce • Symptoms: • Diarrhea (eventually becomes bloody) • Abdominal cramps • Kidney failure (in severe cases)

  18. Clostridium perfringens gastroenteritis • Illness: Clostridium perfringens gastroenteritis • Pathogen: Clostridium perfringens • Transfer Methods: found in soil where it forms spores; also found in intestines of animals and humans • Most Important Prevention: Controlling time and temperature

  19. Clostridium perfringens gastroenteritis • Common foods: meat, poultry, stews and gravies • Symptoms: • Diarrhea • Severe abdominal pain

  20. Botulism • Illness: Botulism • Pathogen: Clostridium botulinum • Transfer Methods: found in soil and water; grows without oxygen; produces a deadly toxin when time-temperature is abused • Most Important Prevention: Controlling time and temperature

  21. Botulism • Common foods: incorrectly canned foods, reduced oxygen packaged food, temperature abused vegetables (baked potatoes), untreated garlic-oil mixtures • Symptoms: • Initial: nausea and vomiting • Later: weakness, double vision, difficulty in speaking and swallowing

  22. Salmonellosis • Illness: Salmonellosis • Pathogen: Salmonellosis spp. • Transfer Methods: naturally carried in farms animals • Most Important Prevention: Preventing cross-contamination

  23. Salmonellosis • Common foods: Poultry and eggs, dairy products, produce • Symptoms: • Diarrhea • Abdominal cramps • Vomiting • Fever

  24. Shigellosis • Illness: Shigellosis • Pathogen: Shigellaspp. • Transfer Methods: found in human feces; contaminated food and water; files • Most Important Prevention: Practicing personal hygiene

  25. Shigellosis • Common foods: Food easily contaminated by hands (ex: potato salad); food that comes in contact with contaminated water (ex: produce) • Symptoms: • Bloody diarrhea • Abdominal pain and cramps • Fever (occasionally)

  26. Staphylococcal gastroenteritis • Illness: Staphylococcal gastroenteritis • Pathogen: Staphylococcus aureus • Transfer Methods: carried in human hair, nose, throat, and infected cuts; produces toxins • Most Important Prevention: Practicing personal hygiene

  27. Staphylococcal gastroenteritis • Common foods: salads containing TCS foods (egg, tuna, chicken), deli meat • Symptoms: • Nausea • Vomiting and retching • Abdominal cramps

  28. Vibrio gastroenteritis • Illness: Vibrio gastroenteritis ; Vibrio vulnificus primary septicemia • Pathogen: Vibrio vulnificus and Vibrio parahaemolyticus • Transfer Methods: found in waters where shell fish are harvested • Most Important Prevention: Purchasing from approved, reputable suppliers

  29. Vibrio gastroenteritis • Common foods: oysters from contaminated water • Symptoms: • Diarrhea • Vomiting • Abdominal cramps and Nausea • Low grade fever and chills

  30. 1. Who am I? • Many farm animals carry me naturally • I have been found in eggs, produce, and poultry • I can produce vomiting and diarrhea • Preventing cross-contamination is one way to prevent me.

  31. 2. Who am I? • I can produce toxins if I grow in large numbers • I have been linked with salads containing TCS foods • I can produce retching and abdominal cramps • Washing hands can prevent me

  32. 3. Who am I? • I am found in soil • I have been linked with cooked rice dishes • I can produce watery diarrhea • Cooking, holding and cooling food correctly can prevent me

  33. 4. Who am I? • I form spores • I have been linked with meat and poultry • I do not typically produce fever or vomiting • Holding, cooling and reheating food correctly can prevent me

  34. 5. Who am I?

  35. Parasites

  36. Characteristics of Parasites • Growth: cannot grow in food, must be in the meat of an animal to survive • Transfer: eating food contaminated; also found in feces • Contamination: contaminate both food and water

  37. Anisakiasis • Illness: Anisakiasis • Pathogen: Anisakis simplex • Transfer Methods: raw or undercooked fish containing the parasite • Most Important Prevention: Purchasing from approved, reputable suppliers

  38. Anisakiasis • Common foods: Raw or undercooked fish including: herring, cod, halibut, mackerel, pacific salmon • Symptoms: • Tingling in the throat • Coughing up worms

  39. Cryptosporidiosis • Illness: Cryptosporidiosis • Pathogen: Cryptosporidium parvum • Transfer Methods: touching food with fingers that have feces on them • Most Important Prevention: Purchasing from approved, reputable suppliers

  40. Cryptosporidiosis • Common foods: contaminated water, produce • Symptoms: • Watery diarrhea • Abdominal cramps • Nausea • Weight loss

  41. Giardiasis • Illness: Giardiasis • Pathogen: Giardia duodenalis • Transfer Methods: touching food with fingers that have feces on them • Most Important Prevention: Purchasing from approved, reputable suppliers

  42. Giardiasis • Common foods: improperly treated water, produce • Symptoms: • Initially • Fever • Later • Diarrhea • Abdominal cramps • Nausea

  43. Fungi

  44. Molds • Effects: spoil foods and sometimes cause illness • Toxins: some molds produce toxins • Growth: grow well in acidic food with little moisture • Temperature: cooler or freezer temperatures will slow growth, but not kill it • Prevention: throw out moldy food; FDA recommends cutting away moldy areas of hard cheese – at least 1 inch around

  45. Yeasts • Signs of spoilage: smell or taste of alcohol; pink or white discoloration or slime • Growth: grow well in acidic food with little moisture • Prevention: throw out spoiled food

  46. Biological Toxins

  47. Seafood toxins: cannot be smelled or tasted; cannot be destroyed by freezing or cooking • Mushroom toxins: toxic mushrooms mistaken for edible • Plant toxins: most caused by purchasing from unapproved suppliers, but some caused by the plant not being cooked properly

  48. Seafood Toxins

  49. Scombroid poisoning • Illness: Scombroid poisoning • Toxin: Histamine • Transfer Methods: when time-temperature is abused, bacteria on the fish make the toxin • Most Important Prevention: Purchasing from approved, reputable suppliers

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